Clean Eating Strawberry Shortcake | Emilie Plants
After making a complete body transformation in the past year, former Florida Strawberry Festival Queen’s Court member Emilie Plants has started her own personal training bootcamp. She loves to peruse the web for health and fitness blogs. She found this paleo-friend option online.
SHORTCAKE
INGREDIENTS
1/3 cup coconut flour
1/3 cup coconut oil, melted
4 eggs
2 to 4 tablespoon raw honey (depending on how sweet you want the shortcake)
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
Dash of salt
WHIPPED CREAM
1 can unsweetened coconut milk, refrigerated
1 teaspoon pure vanilla extract
1 to 2 teaspoon raw honey
METHOD
• Preheat oven to 350 degrees. Grease three muffin tins with coconut oil. In a large bowl, beat together coconut oil, raw honey, eggs and vanilla. Add dry ingredients and beat until well-combined. Pour into tins (leave room for rising).
• Bake for 25-30 minutes, until golden brown and toothpick inserted comes out clean. Let cool for 5 minutes, carefully remove and let cool completely.
• Meanwhile, take coconut milk out of fridge and skim off the solid part into a mixing bowl. Don’t use the watery part. Beat the solid milk until peaks begin to form. Then add vanilla and honey, and beat for a few more minutes.
• Once the shortcakes are cooled, cut them in half. Top one with whipped cream and strawberries, stack the other half of the shortcake on top, and then add more whipped cream and strawberries. Enjoy without guilt!
